Recipe: Deep-Dish Quiche Lorraine with Swiss Chard and Bacon
This deep-dish quiche is a hearty, flavor-packed meal in a pan. There are a few culinary tricks built into the recipe, like making a very stable cream cheese dough that — in an unusual twist — has eggs in it, and plenty of chilling and pre-baking. The result is a showy, lightly eggy, deeply satisfying meal that’s worth every moment of effort.
Mrs. Ball's Chutney
Peach and apricot chutney. Mrs. Ball started making the chutney after she moved to Johannesburg with her husband and seven children. Her friends and family loved it so much that the business started blossoming on its own. The demand increased; Mrs Ball cooked and her husband bottled. Home Industries started selling her chutney and by 1918 she sold about 24 bottles a day, which in the years to come grew to 8 000 bottles a day. In 1921 the Ball family moved to Cape Town. After living in Kalk…
40 jaar wenner fudge – Boerekos – Kook met Nostalgie
40 jaar oue fudge resep, die is ‘n wenner…. keer op keer ! 1kg suiker. 115 g (125 ml) botter. 250 ml vars melk. 25 ml goue stroop. Knippie sout. 1 blik kondensmelk. 5 ml vanieljegeursel…
Recipe: Mrs Verwoerd's koeksisters
This recipe for a traditional Afrikaner cake is taken from Hunger for Freedom, the story of food in the life of Nelson Mandela, by Anna Trapido
Die lente is hier, maar daar is nog ’n lekker byt in die lug, veral in die aand. Voor ons koue kos en slaai begin eet, sit nog ’n slag aan vir ’n warm ete.